A SPIRITED BARTENDER UPROOTS HER VOCATION AND FINDS HER GROOVE
BY GILDA ROGERS PHOTOS BY ALEX BARRETO
For mixologist Melina Novo, embarking upon a monumental career shift was an unfamiliar but wildly fulfilling journey. Less than three years ago, she was working as a receptionist at a small podiatrist office, and today she leads the bar at Uproot, a contemporary-chic restaurant in Warren. She didn’t attend college, but where she lacked in professional connections she made up for in tenacity and drive.
“I needed to break out of my shell,” she said. “I needed to put myself in an uncomfortable situation so I could grow.”
Certainly, Uproot has been the beneficiary of Novo’s self-discovery, as her creativity behind the bar soars. The Perth Amboy resident manages a team of four bartenders, who share Novo’s vision to “match the New York vibe in New Jersey.”
Uproot’s dinner menu is diverse, brimming with flavorful concepts to satisfy all palates, from shrimp tostada to bao buns filled with pork belly, kimichi sauce, and yellow apples, and from a juicy petite filet mignon to miso butter glazed pork belly. Large plates include pasta purses, seafood, steaks, chops, and seasonal standout short ribs with butternut squash. There’s also a full suite of bubbling woodstone oven-baked pizzas finished with scratch-made mozzarella and a variety of creative toppings.
“It’s such a beautiful space,” said Novo of her surroundings, anchored by a picturesque olive tree providing a leafy canopy in the bar area (where an elevated happy hour takes the stage Monday through Friday). The airy space also includes a stylish Silo Room for private events.
“We want people to say they had a cool cocktail that was smoked right in front of them,” she said, naming the Smoke and Mirrors as a prime example. It’s a cinematic affair, featuring Knob Creek smoked maple bourbon and maple wood chips to smoke the drink (a word of caution: sip slowly!). Novo aims to quality drinks with flair, from a classic Old Fashioned to the attention-nabbing Bananarac made with banana bourbon, Sazerac, banana liquor, creole bitters, and a banana chip.
“I took this position because I had a vision for the bar,” Novo said, adding it was the camaraderie of Uproot’s family-like work environment that would soon steal her heart. “I picked up tennis for fun and play with a group from Uproot.”
Her first position with the Warren eatery was as a busser, but it wasn’t long before management encouraged her transition to the bar, where she bar-backed, making sure ice was plentiful, garnish trays were filled, and clean glassware in different shapes and sizes were always available. Energetic and assiduous, Novo soon progressed to bar manager.
The mixologist continues to sharpen her skills, staying abreast of industry trends through spirits news, social media, and YouTube videos. She enjoys her “homework,” which also involves going out to eat and drink when she’s not working. Her new career also grants her the freedom to pursue one of her other passions.
“I was able to make more money and use that money for my hobby, photography,” she said. “I would love to combine photography with bartending in some way. I’m artistic and I think cocktails and photography are both captivating.”
When she’s on the other side of the bar, Novo enjoys a spicy margarita, which inspired her to create the Spicy Serenade, a punchy blend of jalapeño, tequila, honeydew melon juice, and agave that’s accented with honeydew melon balls.
Looking back, Novo said the moral of her success story is defined by having the courage to uproot and do something different, and not being afraid to take a leap of faith.
Uproot
9 Mount Bethel Road, Warren / 908.834.8194 / uprootrestaurant.com